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Delicious Stuffed Lemon Cookies
Alyssa

Delicious Stuffed Lemon Cookies

Delicious Stuffed Lemon Cookies—soft, zesty cookies with a creamy lemon filling. A perfect balance of sweet and tangy for any dessert lover.
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Ingredients Method

Ingredients
  

Lemon Curd Filling
  • 1/4 cup caster sugar – Provides sweetness to balance the tartness of the lemon.
  • 1 tsp cornstarch – Acts as a thickening agent giving the curd a smooth, creamy texture.
  • 1 egg – Adds richness and helps set the curd filling.
  • 3 tbsp fresh lemon juice – The star ingredient contributing a refreshing tartness.
  • Zest from 1/4 lemon – Adds aromatic oils that enhance the lemon flavor.
  • 1.5 tbsp unsalted butter – Incorporates creaminess and richness into the filling.
Lemon Cookie Dough
  • 1/2 cup unsalted butter room temp – Provides moisture and a tender crumb.
  • 1/2 cup caster sugar – Sweetens the cookies while allowing them to brown beautifully.
  • Zest from 3/4 lemon – Intensifies the lemon flavor in the cookie dough.
  • 1 tsp vanilla – Enhances overall flavor and adds a touch of warmth.
  • 1 egg – Binds the ingredients and helps retain moisture in the cookies.
  • 1 + 2/3 cup all-purpose flour – The main structure of the cookies providing stability.
  • Pinch of salt – Balances the sweetness and enhances the flavors.
  • 1/2 tsp baking soda – Helps the cookies rise and achieve a soft texture.
  • Granulated sugar for coating – Creates a delightful sugary crust around the cookies.

Method
 

Lemon Curd Filling
  1. In a medium bowl, mix 1/4 cup caster sugar and 1 tsp cornstarch until well combined.
  2. Add 1 egg, 3 tbsp fresh lemon juice, and the zest from 1/4 lemon to the bowl, whisking until smooth.
  3. Set up a bain-marie (double boiler) and pour the mixture into a heatproof bowl. Cook over simmering water for about 10 minutes, stirring continuously until thickened.
  4. Remove from heat and stir in 1.5 tbsp unsalted butter until melted and smooth.
  5. Transfer the lemon curd to a container and chill in the refrigerator until ready to use.
Lemon Cookie Dough
  1. In a large mixing bowl, cream together 1/2 cup unsalted butter and 1/2 cup caster sugar until light and fluffy.
  2. Add in the zest from 3/4 lemon and 1 tsp vanilla, mixing well.
  3. Beat in 1 egg until well combined.
  4. In a separate bowl, sift together 1 + 2/3 cup all-purpose flour, pinch of salt, and 1/2 tsp baking soda.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Cover the dough with plastic wrap and chill in the refrigerator for 20 minutes.
Assemble the Cookies
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Using a cookie scoop, take a ball of cookie dough and flatten it in the palm of your hand.
  3. Place a frozen scoop of lemon curd in the center and fold the dough around it, rolling it back into a ball.
  4. Roll the cookie ball in granulated sugar to coat.
  5. Space the cookies on the prepared baking sheets and bake for 8-9 minutes, or until they are soft in the center.